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Gluten-Free Lemon Bars with Shortbread Crust

A close-up of a single serving of Gluten-Free Lemon Bars with a bright yellow filling and shortbread crust, dusted with powdered sugar.
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A reliable recipe for making tart lemon bars with a rich, buttery gluten-free shortbread crust that sets perfectly.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup gluten-free all-purpose flour blend
  • 1/2 teaspoon baking powder (ensure it is gluten-free)
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Prepare the crust: In a medium bowl, cream the softened butter and 1/2 cup sugar until light and fluffy.
  3. Mix in the 2 cups of gluten-free flour blend and salt until just combined into a crumbly dough.
  4. Press the dough evenly into the bottom of the prepared pan. Bake the crust for 18 to 20 minutes, until the edges are lightly golden.
  5. While the crust bakes, prepare the filling: Whisk together the 4 eggs, 1 1/2 cups sugar, 1/4 cup flour blend, baking powder, lemon zest, and lemon juice in a separate bowl until smooth.
  6. Pour the lemon filling mixture directly over the hot, pre-baked crust.
  7. Return the pan to the oven and bake for an additional 20 to 25 minutes. The filling should be set and no longer liquid in the center when gently shaken.
  8. Remove from the oven and let the bars cool completely in the pan on a wire rack. This cooling process is crucial for the filling to set properly.
  9. Once fully cooled (at least 2 hours, or chill for 1 hour), lift the bars out using the parchment paper overhang.
  10. Cut into squares and dust generously with powdered sugar before serving.

Notes

  • For the best shortbread texture, use a gluten-free flour blend that contains almond flour or rice flour for structure. Avoid using only one type of gluten-free flour.
  • If your lemon juice is not fresh, you may need to add an extra teaspoon of zest to boost the flavor.
  • Do not overbake the filling; it will continue to set as it cools.

Nutrition

Find it online: https://magazinemeal.com/gluten-free-lemon-bars-with-shortbread-crust/